Pasta Alla Cece

This is another recipe from Pantry Principles. Once again, I forgot to get a picture of it, sorry.

4 c cooked garbanzo/lima beans

1 can artichoke hearts, quartered

1 can black olives, quartered (I used sliced)

1 Tbsp capers (optional)

2 Tbps olive oil

2 tsp red pepper flakes

3 cloves garlic, minced

1 tsp dried thyme

plenty of fresh ground pepper

salt to taste

1 c chicken broth

32 oz. crushed tomatoes (I used diced)

1/2 c chopped parsley

1/4 c fresh basil, chopped

1/2 c Parmesan cheese

Start a pot water boiling add the pasta. While the pasta is cooking, saute the garlic and red peppers in the olive oil. Add the beans, thyme, salt and pepper continuing to saute for 3-4 minutes. Add the broth, artichokes, olives, capers, and tomatoes. Drain the pasta and add to the sauce. Stir in the parsely and top with Parmesan cheese. (I left them seperate, just for my kids sake... I did want them to eat and not turn up their noses).